Food Storage & Other Adventures in Motherhood

Food Storage Friday: Wheatberry Salsa

by heather

I think that one of the biggest hurdles that people have with using their food storage is wheat. I know that when I was growing up we ate many forms of food storage on a regular basis, except the wheat. We never touched the wheat.Yet wheat is so good for you! It gives you fiber, folic acid and protein. Not to mention that it is cheap, versatile and retains its nutrients for decades! If you grind it into flour the possibilities are endless, but there are many options even without grinding it into flour.

I was first introduced to this salsa/salad by my mother-in-law. She calls it Confetti Salad. Since then I have also seen it called Cowboy Caviar. A little over a year ago I went to a class taught by Liesa Card, where she served Fiesta Wheat and Bean Salad. It was similar to the other two, but added wheat. (Which is really an inspired idea.) Mine is mixture of the three. I have made and shared this many times with a bag of tortilla chips. At first people are skeptical, but they don’t stop eating until it’s all gone. I brought it to work once and a nursing student that I was mentoring insisted that I give her the recipe so she could serve it at her wedding reception.True story. It is one of our favorite ways to use wheat and it doesn’t even require a wheat grinder. It’s delicious and very healthy too.

Wheatberry Salsa

Food storage ingredients

3 cups of cooked wheatberries
1 can of diced tomatoes /c green chiles, drained
1 can corn, drained
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 cup Italian salad dressing (or a packet of dry Italian dressing mix and the ingredients to prepare it)*
1 teaspoon of white sugar

Fresh ingredients

1 green bell pepper, diced
1 red bell pepper, diced
6 small green onions, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
1 Anaheim pepper, cored and diced
1 Tablespoon lime juice

1. Mix it all together and keep refrigerated.  Serve with chips.

A few notes: Let refrigerate for at least 3 hours before eating to allow the wheat to absorb the other flavors, otherwise it will taste strongly of wheat. My mother-in-law uses shoe-peg corn in hers. The day I see a good price on that stuff by the case I will probably start using that instead. Leisa makes her own dressing for the salad, I use Italian because its faster. If you want to mix it up you can add an extra jalapeno or use different colored bell peppers.This salad makes A LOT. I always mix in my big Halloween candy bowl. If you have been my neighbor, visiting teacher, visiting teachee, co-worker, or relative in the past year, you have probably had this stuff. When I make a batch, it’s almost impossible for my small family to eat it all before it loses it’s freshness, so I share and let it be known that ‘yes, I am that crazy lady who uses her food storage’.

*If you want to make the dressing from scratch: 2 teaspoons chili powder, 2 teaspoons cumin, 1/4 cup apple cider vinegar, 1/2 cup vegetable oil, 1/2 Tablespoon sugar, 1 teaspoon of salt (omit if desired)

One batch

My husband discovered another great use for the stuff- Wheatberry Salsa Chicken
1. Take four boneless skinless chicken breast. 2. Rub chicken with enchilada seasoning. 3. Smother with wheatberry salsa. 4. Sprinkle with pepperjack cheese and bake until chicken is cooked through. Enjoy!


One Response to “Food Storage Friday: Wheatberry Salsa”

  1. Kendra says:

    Oh, that looks yummy! I just might have to try it soon! Thanks!

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